紅酒類術語中英對照及釋義
作為譯員，我們在工作中有時需要參加一些晚宴或酒會，這時如果知道一些關於紅酒的知識，就能讓自己在遇到相關話題的翻譯時更發揮自如。下面就讓我們一起來漲姿勢吧~
本文略長，不過看完後你對紅酒的認識一定會比常人更深
What is wine?
葡萄酒是怎麼釀造的？
The taste of wine is inevitably bound upwith the grape variety. The fundamental balance of sugar, acid and tannin is particular to each variety.
葡萄酒的風味與釀製所用的葡萄口味密不可分。甜度，酸度及單寧的含量根據葡萄品種不同而異。
Red Grapes (紅葡萄)
Cabernet Franc—Medium, blackcurrant, grassy, sometimesearth and raspberry.
Cabernet sauvignon
加本力蘇維翁（赤霞珠)---
Dark,tannic, blackcurrant, cedar, mint, green pepper, chocolate, tobacco, olives
It is the most recognizable and most versatile of the red wine grapes. The Cabernet Sauvignon grape with its thick skin thrives in warm climates and is grown throughout the world. This grape is late ripening, which makes it the slowest wine to mature. It needs time to agein oak or bottle and is at its best blended with Merlot. In Bordeaux the percentages of Cabernet Sauvignon to Merlot may vary from Chateau to Chateaubut the influence of the grape is always predominate. A very good example of this grape is Chateau Cos d"Estournel.
是紅葡萄品種中最為著名最為豐富多彩的一種。加本力蘇維翁葡萄皮較厚，生長於溫暖的氣候，在世界各地都有種植。此葡萄成熟較晚，並且需要時間在橡木桶中或酒瓶中進行陳年，如與梅洛葡萄混合則口味最佳。在波爾多地區加本力蘇維翁和梅洛的混合比例在每個古堡皆有可能不同，但此種葡萄酒的影響是深遠悠長的。
口味特徵：黑加侖，雪松，青辣椒，薄荷味，黑巧克力味，煙草味，橄欖味。
Gamay （佳美）是一種葡萄酒
—Light to medium, strawberry, peach, pepper,going to farm yard earthiness, and Pinot –like strawberry jam.
Merlot
梅洛-Full,soft, blackcurrant, honey, raisin, mint, plum.Similar to Cabernet Sauvignon but with more plum and rose thanblackcurrants, more spice and rich fruit cake with less mint.
The basis for many fine, very aromatic wines. Merlot is similar to Cabernet Sauvignon, but it is less tannic and hasless intense blackberry flavor. It produces a softer, plumper, juicier, earlier maturing wine. Merlot"s homeland started in Bordeaux where the most sought after Merlot based wines are from the Pomerol and St-Emilion regions in France.Either used as a blending partner or on its own, Merlot is very much a wine of our times and enjoys enormous popularity throughout the world. A very good example of this grape is Summerfield Merlot.
是多種芳香四溢的精品葡萄酒的基本葡萄品種。梅洛與加本力蘇維翁葡萄品種很相似，但單寧味較輕，黑草莓的味道也不是很強烈。此種葡萄品種所釀製的葡萄酒更為柔和，果汁味濃，較為早熟。梅洛葡萄起源於波爾多地區，而最為人們所讚賞熟識的梅洛葡萄酒來自於法國的勃梅龍和聖特米隆地區。不管是與其他葡萄混合或是單獨釀製成葡萄酒，梅洛都是一種現代時尚的葡萄品種，享譽中外。
口味特徵：加本力蘇維翁葡萄的口味相近，但李子和玫瑰的味道濃於黑加侖，更加麻辣，具有豐富的水果蛋糕味，薄荷味較淡。
Shiraz or syrah
設拉子或設拉---In Australia it is Shiraz and it tends to taste richer, riper and more full-bodiedthan France"s Syrah blended wines such as Chateauneuf du Pape from Rhone, eventhough they are the same grape. Very few Australian producers do not make a Shiraz wine of some sort. It is the country"s most planted wine grape variety.This is a wine that has early drinking appeal and yet has the ability to age for many years. Bridgewater Mill"s Shiraz from the South Australia is an award winning Shiraz showing off Australia"s rich side of Shiraz.
在澳大利亞稱為設拉子，儘管其與法國的設拉屬於同一種葡萄，但澳大利亞葡萄的口感比法國設拉混合釀製的葡萄酒，諸如隆河地區的阿維尼翁紅更為豐富，成熟，酒體更為豐滿。很少有澳大利亞的釀酒商不釀製一些設拉子種類的葡萄酒的。此種葡萄是澳大利亞種植最廣泛的種類，在年份尚淺之時喝口感誘人，但也非常適於珍藏多年。位於澳大利亞南部的葡萄酒之路釀造公司水橋磨坊莊園所釀製的設拉子是一獲獎的設拉子葡萄酒，充分展示了澳大利亞設拉子葡萄酒的豐富多彩。
Flavor characteristics:
Black pepper, chocolate, raspberries,blackberries, spice, leather, game.
口味特徵：黑辣椒,巧克力,木莓,黑莓,混合的辣味,皮革和野味。
Malbec
馬爾白克---An almost black skinned grape that is known as cot in much of southwest France,Loire Valley and parts of Bordeaux. In Argentina where it is the dominant redwine grape for production, it is known as Malbec. The Malbec grape thrives inwarm climates where it can create deep colored, intensely ripe and attractivegamy wines which are well worth aging . The vines are also grown in Chile,Australia, California and northern Italy. A perfect example of this lush grapecan be found in Bodega Norton"s Malbec from Argentina.
葡萄皮幾近黑色，在法國西南部的大部分地區，盧瓦山谷以及波爾多的部分地區都稱之為蔻特。阿根廷的紅葡萄酒大部分是由此類葡萄品種釀製而成，並在當地被稱為馬爾貝克。馬爾白克葡萄在溫暖的氣候中蓬勃生長，釀製出來的甘美葡萄酒色彩深重，成熟，非常誘人，值得藏以經年。此類葡萄在智利，澳大利亞，加州和義大利北部均有種植。產於阿根廷門多薩省的諾頓莊園的馬爾白克葡萄酒便是此類誘人的葡萄酒的完美典範。
Flavor characteristics:Green pepper, blackcurrants, cherries,spices and tobacco
口味特徵：青椒，黑加侖，櫻桃，麻辣味以及煙草味。
Pinot Noir
黑皮諾---The red grape of Burgundy and Champagne is sweeter, less tannic, richer in texturethan Cabernet Sauvignon and therefore can be enjoyed far younger. Pinot Noir israrely blended except in Champagne. In Burgundy, achieving sufficient ripenessis always a critical factor. In California and Australia, producers suffer the opposite problem: over ripening. These grapes thrive in cool coastal areas with just enough sunlight so they can develop their fruity flavors and rich textures. In Champagne, Pinot Noir has proven itself to be the ideal black grape for making top quality sparkling wine. Oregon, Washington and northern California, where the climate is cool, come some of the best New World Pinot Noir"s such is the case with Villa Mt. Eden located in Napa.
相比加本力蘇維翁而言，此種種植於勃根第和香檳地區的葡萄口味更甜，單寧味較淡，纖維豐富，因而在年份很淺的時候就能享用。除了香檳這一特例，黑皮諾在絕大多數情況下都不與其他葡萄混合。在法國的勃根第地區葡萄要達到足夠的成熟度是一關鍵的要素。在加州和澳大利亞，葡萄酒生產商面對著不同的問題：過分成熟。這些葡萄生長於涼爽的沿海地區，光照適宜，使得此類葡萄得以具有果香濃郁的口感和豐富的纖維。在香檳地區，黑皮諾向世人證明了其是釀製高質量的氣泡酒理想的葡萄。在華盛頓州和加州北部氣候涼爽，釀製的黑皮諾葡萄酒是新世界產區中最好的品種，產於納帕谷伊甸園的黑皮諾葡萄酒便是典型的代表。
Flavor characteristics:Raspberries, strawberries, cherries,cranberries, violets, roses, and game.
口味特徵：木莓，草莓，櫻桃，紫羅蘭，玫瑰和野味。
Nebbiolo
內畢羅---Nebbiolo is the great grape of the Piedmont region in Italy. It is the grape of Baroloand Barbaresco wines. This grape when made into wine has a range from smoothand fruity to full and robust. It ages superbly. The Nebbiolo wines are fussy about both site and soil in which they are grown. They produce best when they are grown in hills where they are allowed to ripen shrouded by autumn fog or Nebbia, which may have inspired its name. This makes some of Italy"s most luxurious, most vigorous, silky, incisive and memorable red wines. A perfect example of a lush rich Barolo is made by Marchesei Di Barolo.
內畢羅是義大利皮特蒙地區的著名葡萄品種。它是釀製巴羅洛和巴芭羅斯克葡萄酒的基本成分。此類葡萄釀製而成的葡萄酒感覺滑爽，果香濃郁，酒體飽滿，強勁，適於陳年。種植內畢羅葡萄對於地區和土壤是很挑剔的。質量最好的此類品種為種植在山峽中的葡萄，在山峽中，葡萄可以在秋霧，或內畢羅的環繞中成熟，這也就是內畢羅葡萄名稱的由來。此類葡萄釀製的葡萄酒是義大利紅葡萄酒中最為昂貴的品種之一，口味多樣，絲一般柔滑，誘人而又令人印象深刻。巴羅洛侯爵莊園釀製的巴羅洛葡萄酒便是此誘人的紅葡萄酒的最佳典範。
Flavor characteristics:Bing cherries, leather, tobacco, dried herbs and chocolate.
口味特徵：櫻桃,皮革,煙草味，甘草和巧克力口味。
Sangiovese
杉濟奧維瑟----Itis Italy"s most planted red wine grape, the central grape in a majority ofItalian red wines most notably Chianti, Brunello di Montalcino as well as RossoPiceno. The best of the Sangiovese are full, firm, dry and slightly spicy winesthat age well. The true essence of the grape can be found in Compagnola"s RossoPiceno or the Gineprone Chianti from Col D"Orcia.
此類葡萄在義大利是種植範圍最廣的紅葡萄品種。大部分的義大利紅酒都用此種葡萄釀製，最著名的為基昂蒂,蒙塔爾奇諾布魯諾以及比薩干紅。杉濟奧維瑟葡萄酒中最好的品種酒體豐滿，堅實，口味乾燥，略帶麻辣味，適於陳年。來自坎帕尼奧拉酒園的比薩干紅或來自科爾多奇亞酒園的經典基昂蒂葡萄酒中可以體會到此種葡萄的真正奧秘。
Flavor characteristics:Bitter cherries, spices, tobacco,raspberries and dried fruit
口味特徵：苦莓，麻辣的口味，煙草，木莓和乾果。
Zinfandel
仙芬黛---The origin of this grape is still a mystery, Zinfandel is California"s very own grape variety. The grapes can produce wines that range from pale pink and slightly sweet to serious oak aged, full-bodied wines that are rich with ripe berry and spice flavors. Most of the Zinfandel wines are ready to drink early,but the deep red wines have staying power and will age at least 10 years. Sohigh is Zinfandels profile in California that these grapes have been planted in many other warm wine regions around the world. For something slightly sweet that is best chilled and can be enjoyed anytime Beringer"s White Zinfandel fits the bill.
仙芬黛葡萄的起源還未被世人所知，其是加州自身獨特的葡萄品種。此種葡萄釀製出來的葡萄酒從桃紅色品種到輕淡的甜酒，直至經過橡木桶陳年，酒體豐滿，富有成熟的草莓和麻辣口味的葡萄酒種類。大多數的仙芬黛在酒齡尚淺之時便可以飲取，但深紅色的葡萄酒能夠陳年長達10年以上。仙芬黛在加州享有的盛名使得這些葡萄也被廣泛地種植於世界各地的其他溫暖的葡萄酒產區。貝靈哲的白仙芬黛是同類品種典型的代表，其口味稍甜，適於冷凍，隨時均可享用。
Flavor characteristics:Blackberry, spices of clove and cinnamon and freshly ground pepper
口味特徵：黑莓，丁香和肉桂的辣味，以及新鮮的辣椒味。
Chardonnay
莎當妮（霞多麗)---Classicwhite grape, from the Burgundy region of France, now used widely throughout theworld. Chardonnay is the world"s most fashionable & famous grape variety.Wine makers like Chardonnay because of its wide range. It is used in Burgundyand Champagne and is capable of producing some of the world"s greatest wines.Wine drinkers like Chardonnay because it has no hard edges or aggressive acidity. Columbia Crest offers a taste of one of the Pacific northwest"s finest Chardonnay from Washington state.
經典的白葡萄，源於法國的勃根第地區，現在世界上廣泛種植。莎當妮是世界上最為時尚且最著名的葡萄品種。釀酒師們喜愛莎當妮是因為其品種多樣，用途廣泛。它被廣泛地應用於勃根第以及香檳地區，釀製出來的一些酒可稱為是世界上最偉大的葡萄酒。飲酒的人喜愛莎當妮是由於它的口感既不幹澀又沒有強烈的酸味。位於華盛頓州的哥倫比亞山峰酒廠生產的莎當妮酒是太平洋西北岸口味最好的莎當妮酒之一。
Flavor characteristics:Apple, pear, citrus, melon, pineapple,peach, butter, honey, vanilla, butter scotch, spice.
口味特徵：蘋果，生梨，柑橘,甜瓜，鳳梨，桃子，黃油，蜂蜜，香草，蘇格蘭黃油，辣味。
Sauvignon Blanc
白蘇維翁---Thename derives from savage meaning wild, which could well describe its grassy orgooseberry flavor. Sauvignon Blanc smells & tastes remarkably similarwherever it is planted. In France its strong hold, the twin appellations of Sancerre & Pouilly-Fume, produce superior examples. Sauvignon Blanc is alsowidely planted in Bordeaux. In Australia fine examples have emerged from the Adelaide Hills. California produces a distinct, full bodied, often oak-agedversion sometimes called Fume Blanc. Beringer"s Sauvignon Blanc is not only highly rated but an award winning wine with superb California style.
此名字起源於含義為狂野的英文單詞，很好地描述了其富有青草和醋莓的口味。無論種植於何處，白蘇維翁的口味大多數都很相似。法國盛產地盧瓦爾山谷地區內桑榭爾和波利這兩個相鄰產區所釀製的白蘇維翁葡萄酒便為的經典之作。白蘇維翁也被廣泛地種植于波爾多地區。澳大利亞的阿德雷山區釀製的白蘇維翁葡萄酒也是優秀的典範。加州所釀製的同類葡萄酒口味特徵明顯，酒體豐滿，通常在橡木桶中陳年，並稱之為白弗玫。貝靈哲的白蘇維翁不僅屬於上乘葡萄酒且是體現最佳加州風格的獲獎產品。
Flavor characteristics:Fresh cut grass, gooseberries, currant,green beans and asparagus.
口味特徵：新鮮草味,覆盆子,加侖,豌豆和盧筍。
Riesling
薏絲琳(雷司令)---Rieslingis the classic grape of Germany and produces wines with crisp fruit flavor. The wines can range from pale green & fragile to sharp & golden with luscious exotic flavors; from dry to sweet. Riesling thrives in the cooler climates of Australia & California. This is a wine that can be drunk quite young butalso has the potential to age for many years. To understand the influences that soil and climate have over a grape compare the Ries lings from Petaluma in Australia to Chateau Ste. Michelle in Washington and taste the difference.
薏絲琳(雷司令)是德國的經典葡萄，釀製而成的葡萄酒具有清脆的水果味。薏絲琳葡萄酒具有從淡綠色、易脆直到金黃、口感尖銳，有光澤而又味道新奇的品種，口味乾燥或偏甜。薏絲琳生長於澳大利亞和加州涼爽的氣候中。此種葡萄酒在年份非常淺時便可飲用，但也適於珍藏多年。比較來自澳大利亞葡萄之路和華盛頓聖密夕莊園的薏絲琳葡萄酒之間的不同口味，可以清楚地感受到不同的土壤和氣候條件對同一種葡萄的不同影響。
Flavor characteristics: Crisp green apples, spiced baked apples, orange, lime, passion fruit, honey andtoast.
口味特徵：清脆的青蘋果，麻辣的烤蘋果味，橘子味，石灰，熱帶水果，蜂蜜和吐絲。
Semillon
瑟美戎---In France, Semillon, is responsible for Bordeaux"s greatest dry whites, as well asmaking many of the world"s greatest sweet wines and is planted in virtually allof the worlds wine regions. Semillon is used on its own and quite often it isblended with Chardonnay or Sauvignon Blanc. A very good example of this grapeis Ginestet AOC Bordeaux Blanc, just click on the wine label for tasting notes and pricing.
在法國，瑟美戎是波爾多最上等的白葡萄種類，同樣也是用於釀製世界上許多一流的甜酒的葡萄品種，種植於幾乎世界上所有的葡萄酒地區。瑟美戎經常與莎當妮或白蘇維翁混合而不是其他葡萄品種。澳大利亞葡萄之路集團下面所擁有的舍爾法末莊園所釀製的瑟美戎白葡萄酒便是令人振奮的一例。此種葡萄酒是由白蘇維翁和瑟美戎葡萄混合釀製而成，口味獨特。
Flavor characteristics:Grass, citrus, honey, toast, lanolin.
口味特徵：青草,柑橘,蜂蜜,土司，羊毛脂。
Acid:Presentin all grapes and necessary in preserving wine. Acid is perceived in wine by acrisp, sharp characteristic.
酸味：存在於所有的葡萄中，是保存葡萄酒的必須組成部分。酸味在葡萄酒中的表現特徵為脆而麻辣
After-taste:The taste of wine lingering in the mouth after the wine has been swallowed. See FINISH.
回味：在吞咽下酒之後喉間酒味縈迴的味道。請參閱餘味。
Aromatic:Describesa simple, often fruity smell or flavour present in young wine. See BOUQUET.
芳香：口感強烈花香濃郁的葡萄品種，橡木陳年以及在酒瓶中的變化而產生的香味。
Astringent:Mouth-puckeringsensation; the result of tannin being present in the wine.
麻辣：由於丹寧在葡萄酒中的作用而使喉間受到強烈刺激的感覺。
Balanced:A positive term describing a wine that flavour, acidity and dryness or sweetness are properly and harmoniously proportioned.
平衡：好的術語，描述了在葡萄酒中香味，酸度，干度或甜度的成分均勻而又和諧的體現。
Body:The feel of a wine in the mouth, either full or thin. Expressed as Full-bodied,medium-bodied, or light-bodied.
酒體：葡萄酒在口中的感覺-或豐滿或單薄，可以表達為酒體豐滿，酒體均勻或酒體輕盈。
Bouquet:Complexand multi-layered smells or flavours of a wine which develop as they arebottled & aged.
酒香：葡萄酒在裝瓶陳年的過程中所形成的複雜而又多層次的味道和感覺。
Clean:A wine with no noticeable defects; no off-smells or tastes.
乾淨：沒有可察覺的缺點，沒有難聞的味道。
Complex:A complimentary term, which suggests that the wine present many, layers &flavors. Wine makers strive for complexity in fine wines.
複雜：好的術語，表明了葡萄酒有很多層次和味道。釀酒師盡其所能在釀製過程中達到口味多樣複雜的程度。
Concentrated:Intense flavor.
濃郁：強烈的香味。
Corked:Distinctive taste or smell in wine resulting from a moldy or tainted cork.
瓶塞味：葡萄酒中由於變質受到污染，產生異常的口味。
Crisp:Positively refreshing, perceptible acidity (Especially whites).
清爽：非常新鮮，明顯的酸味(特別是白葡萄酒)。
Cuvee: Blend of grapes or special selection.
特釀：葡萄的混合或特殊精選。
Delicate:Positive term to describe a light wine or medium wine with good flavor that is well-madeand elegant.
精緻：描繪了清淡或均勻的葡萄酒釀製得當，口味優雅。
Fermentation:Process by which sugar is converted by yeast into alcohol & carbon dioxide by whichgrape juice becomes wine.
發酵：由於酵母的作用，糖份轉化為酒精。葡萄汁經此變成葡萄酒。
Finish:Also called after-taste referring to the length & impression the wine leaves.Full or thin? Short or long? Sweet, acidic, tannic or fruity?
回味：品嘗葡萄酒後所得的印象。飽滿或單薄、長或短、甜、酸、富有單寧或果香濃郁。
Firm: Good perceptible tannin or acid.
堅實：容易上口的單寧味或酸味。
Fresh:Lively,clean with fruity flavor, an important characteristic for young wines.
新鮮：生動，乾淨，果實香味，是新酒的一種重要特徵。
Fruity: Awine with strong fruit flavor and aromas.
果香濃郁：具有強烈的果香味的葡萄酒。
Full or Full Bodied:A wine with a considerable amount of body.
飽滿：富有一定數量酒體的葡萄酒。
Green:Tasting of unripe fruit, very agreeable in Riesling & Gewurztraminer.
生澀：未成熟的果實味道。在薏絲琳和格烏茲來妮葡萄酒中非常和諧。
Hard:Firm, resulting from high acidity or tannins.
澀口：由於酸度和丹寧含量高而引起的麻辣的感覺。
Length:Refers to the length of time and wine lingers after swallowing, the longer thebetter.
餘味：在吞咽下葡萄酒之後味道在嘴裡縈迴的時間長度。越長越好。
Light; Light-bodied:A wine with relatively little body.
輕盈或酒體輕盈：相對而言酒體比較單薄的葡萄酒。
Mature:Ready to drink.
成熟：可以飲用。
Mellow:Softin the mouth, sometimes an euphemism for sweet.
柔和：口感和諧。有時實為甜味的委婉說法。
Mouth-Feel:The physical impact of nose. The smell of a wine, also called aroma and bouquet.
口感：葡萄酒及其成分在喉嚨內的具體感官表現力。
Non-Vintage:A wine without a fixed year usually blended with many.
無釀製年份：沒有具體年份的葡萄酒，通常是由不同年份的葡萄混合而釀製出來的。
Nose:The smell of a wine; also called aroma and bouquet.
酒味：鼻子聞酒的感受。葡萄酒的味道，也指香味。
Oak/Oaky:The smell and taste of oak in a wine derived from contacting with barrels.
橡木/橡木的：在葡萄酒陳年的過程中，由於酒與橡木桶接觸而產生的帶有橡木的香味和口感。
Rich:Having generous, rich, pleasant flavors.
豐富：富有多樣，豐富，愉快的香味。
Round: A wine with balance, flavor & body with non-dominating orabsent, no hard edges, ready to drink.
圓潤：平衡的酒體，不澀口的味道，沒有堅硬的感覺。
Sediment:A natural by – product deposited in wine during bottle aging.
沉澱：一種在葡萄酒陳年的過程中所形成的葡萄酒的自然成分。
Soft:Smooth without much tannin.
柔和：滑爽，不含太多的單寧。
Tannin:Derived from the skins, seeds, stems & oak barrels, found mostly in red wine,tannins give wine its mouth-puckering fee but also acts as a natural preservative& helps wine develop and age.
丹寧：從葡萄皮，葡萄籽，葡萄藤以及橡木桶中衍生出來的物質。存在於紅葡萄酒中。丹寧賦予葡萄酒口澀的感覺，但也起天然保護劑的作用，並幫助葡萄酒陳年。
Tart:Sharp tasting due to high acidity.
澀感：由於高酸度而引起的尖銳的口感。
Variety:The type of grape used in making a wine.
葡萄品種：釀製一種葡萄酒過程中所採用的葡萄。
Vintage:The year in which the grapes were picked and the wine made.
釀製年份：摘取葡萄以及釀製葡萄酒的當年。
Wine Storing(葡萄酒儲存):
Ideal temperature: 10-13°C. (理想溫度10-13攝氏度)
Humidity: 80-90%. (濕度80-90%)
Darkness: Bright light can damage wines,particularly whites and Champagne.
(光線：置於陰暗處—明亮的光線會破壞葡萄酒-特別是白葡萄酒和香檳酒-的品質。)
Stillness: Lay the bottle, and it would bebetter to make the top a little bit lower than the bottom.
(穩定性：固定平放，最好瓶口略低於瓶底斜放。)
酒的飲用溫度略低於陳年酒。
Glasses (酒杯):
The glass should be thin, transparent and crystal.
玻璃杯壁要薄，無色透明，色澤清澄。
It should be clear. Clean it before wine tasting to avoid lipstick,fingerprint, dust and water mark.
玻璃杯要非常乾淨，不能有口紅印、指印、灰塵或水痕。使用前應用乾燥乾淨的布擦亮杯子
Try to prepare different glasses for red wine and white wine.
盡量為紅葡萄酒白葡萄酒各準備一隻酒杯。
The wine in the glass should be no more than 2/3 of the whole volumeof the glass.
Some Principle for wine tasting (品嘗葡萄酒的一些基本原則):
It is wise to prepare beforehand which kinds of wines we are goingto taste.
事先最好計劃要飲用那一些酒。
Light before strong, white before red, dry before sweet, young before old – this is the simple principle for wine tasting.
清談的葡萄酒先上,濃烈的後上.白葡萄酒應在紅葡萄酒之前先上.干葡萄酒先上,甜葡萄酒後上.新酒先上,老酒後上—這就是品嘗葡萄酒的基本原則。
Why we need check the label of wine before drinking(為什麼要在品酒前察看酒標):
It is said that one look at the label is worth 30 years blind tasting.
National and international laws set out basic levels of information that labels must convey. The label will tell you the vintage, alcohol level, vine yard,region and the classification (e.g. AOC or Vin de Pays) of this wine.
In addition, lots of wines have back labels which tell you when todrink, how sweet it is and what sort of food it will go with.
據說看一眼酒標相當於30年品嘗.不光國際上有統一法令規定酒標必須包含的內容，很多國家還有各自不同的專門法令。酒標會告訴您酒的年份、酒精含量、酒庄、產地及該酒的級別(是AOC或地區餐酒)。除此以外，很多酒的背標還會告訴你該酒的最佳飲用期、酒的甜度及食物搭配。
Why do we need to swirl the wine(為什麼要晃動葡萄酒杯):
Most of what we perceive as taste is in fact smell? By doing this, you can release the volatile aromas in the wine. Well, this is how you persuade the wine to start telling you about itself.
事實上，我們所品嘗到的芳香大多來自於嗅覺。因此，這種方法可以使葡萄酒的香氣充分散發出來，讓葡萄酒充分表達自己。
Three feelings your should use while tasting (評估葡萄酒要運用的3種感官).
Sight:The color of the wine should be bright. The colour and depth will tell you a good deal about the wine: whether it comes froma cool country or a hot one (hot country wines have a deeper colour, on thewhole), a frailer grapes tend to have a paler colours, and the age of the wine.Tilt the glass against a white background, preferable in daylight and definitely not under neon light. That way you can see the range of colours of the wine,plus any lighter rim that comes with age. Sometimes the colour is so beautiful it』s worth gazing at for a while to heighten your expectations.
視覺:葡萄酒的色澤應當亮麗。酒的色澤和深度會告訴您很多內容：這種葡萄酒來自氣候涼爽的國家還是炎熱的國度(總的來說，來自熱帶國度的葡萄酒色澤較深)；味道清淡的葡萄釀出的葡萄酒色澤較淺。觀察酒色最好在自然日光下(絕對不可在氖光燈下)，為葡萄酒杯找一個白色背景。這樣您就可以欣賞到酒色豐富的層次，以及因為陳年而生成的明亮光環。有時，那顏色如此美麗，讓您不覺沉醉於此，產生無限遐想。
Smell:Which is also called aroma. It is very important for wine tasting. Swirl the glass gently, and take a good steadysniff, as if you"d leant over to smell a rose in the garden. Those initial split seconds of inhalation may reveal all kinds of familiar or unfamiliar smells. Always interpret them in words which mean something to you. Use similes from everyday life: if the smells remind you of honey, or chocolate, or curry and carrots, fresh apples or rubber tires, fruit, flower, plant, mineral,toast, animal, chemical, spice and woody, etc. If those or any othersmells you get-they are sure to be rightfor you because it is your nose doing the smelling. Another person mayi nterpret the smells differently. That"s fine.
嗅覺：也稱為芳香。是葡萄酒品嘗的重要組成部分。輕輕轉動酒杯，象您在花園中盡情欣賞玫瑰一樣深吸酒香。這時您會體味道各種各樣熟悉或不熟悉的味道。盡量用您自己的語言，用日常熟悉的氣味把它們表達出來：比方說酒香令您聯想到了蜂蜜，巧克力，咖哩，胡蘿蔔，新鮮蘋果或橡皮輪胎，水果，鮮花，植物，金屬，烤麵包，動物，化學物品，辣椒或木材等等。不用顧慮其他人的感受與您不同，自信的把酒香表達出來吧，因為是您自己的鼻子在感受葡萄酒?
Taste:Sweet, acidity and astringent (which is the result of tannin)
味覺：甜,酸,澀(丹寧)
To get the full taste of wine, one should take a reasonable draught of wine-so that your mouth is maybe one-third full and then (if you are by yourself or with your friends) fell free to pull a few faces and makes lurping noises. Enjoy all kinds of fumes in the wine. Another reason is to make every parts of your tongue get good contact with the wine because the tip of your tongue is sensitive for sweet, while two sides for acidity and end forbitter. A best wine can lead people to an ideal world of the harmonious balance of all kinds of feelings.
要充分品嘗葡萄酒，您可以先喝上1/3口酒，(如果您是獨斟獨酌或與朋友共享美酒)那就自在的將葡萄酒在口中盡情攪動幾下這樣葡萄酒可以和舌頭充分接觸，使您能充分體味其中豐富的滋味。舌尖對甜味最敏感，兩邊是酸味，舌根則對苦味最敏感。一支上好的葡萄酒能將飲酒人帶入一個各種感覺和諧共存的境界。
Misunderstanding about Wine(對葡萄酒的一些誤解):
Hazy:it may be caused by a chemical problem-butif it』s one bottle of mature, fine wine you may just have shaken up thesediment. See what it tastes like.
沉澱、渾濁：沉澱渾濁的形成可能是由於一些化學原因。但通常成熟的陳年好酒是會有一定沉澱的。如果您晃動了這樣的酒瓶，還可能會使酒色出現渾濁，這都是正常現象。最重要是得嘗嘗味道是否正。
Tartrate Crystal:Tartratecrystal is a harmless deposit that separates from wine during fermentation and ageing. Tartrates is a natural component of wine. One of the reasons why thiscrystal separates from wine is that the wine has been exposed to low temperatures.This is not harmful to the wine.
Winemakers deliberately leave more tartrates in wine designed for long ageing so that they are able to develop more complexities in flavour and bocquet. The classic example is the heavy deposits in aged vintage ports.
酒石:酒石是在葡萄酒發酵與陳年過程中產生的一種無害沉澱,它是葡萄酒的一種天然成份.酒石產生的一個原因是葡萄酒在發酵或陳年過程中溫度較低,而這較低的溫度對葡萄酒是無害的.
有些葡萄酒陳年過程較長,釀酒師有意讓這些葡萄酒中保留較多酒石,以使葡萄酒具有更加豐富的風味與香氣.有年份的陳年缽酒就是一個典型的例子,這種酒中有較多的酒石.
Distinguish faults in the wine(如何鑒別壞酒):
Oxidation:The commonest fault of wine, which usually shows as staleness, flatness, on the nose and plate. It means the wine has been exposed to too much oxygen. A little oxygen is necessary for wine to mature;too many leads to oxidation.
氧化：葡萄酒最常見的致壞原因之一。通常表現為口味平淡還摻雜著一些腐爛水果的氣味。這是因為葡萄酒過多暴露在氧氣中所致。葡萄酒成熟需要少量氧氣，但太多的氧氣會導致氧化。
Corked:Corked wine is recognizable by its moldy,stale smell-it』s caused by a chlorine infection in the cork-and the smell is unmistakable once you』ve suffered it.
瓶塞味：這是由於木塞中的氯化物感染葡萄酒，使得酒有非常明顯霉味和腐味。
Too much sulphur:Which smells like spent matches. (A little bit of sulphur is needed to prevent oxidation.)
硫化過度：聞起來象划過的火柴。(一定量的硫化可防止氧化。)
Refermenting:The wine fizzes when it shouldn』t, and has a yeast smell.
二次氧化：本不該有氣泡的葡萄酒出現氣泡並伴有酵母味。
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本文轉自：華南翻譯市場
TAG:翻譯教學與研究 |